Bamboo

The Bamboo cocktail is an exquisite blend that harmonizes dry vermouth and fino sherry with a touch of bitters, resulting in a floral, herbal, and complex drink perfect aperitif. Its origins date back to the late 19th century, and it has evolved through various interpretations over the decades. The classic recipe calls for equal parts of dry vermouth and fino sherry, accented by a few dashes of bitters, creating a light, delicate drink with a sophisticated balance of flavors.
 

Recipe Review

A review of a modern Bamboo recipe highlights the ‘perfect’ balance achieved between the dry mineral notes of fino sherry and the richness of both bianco and dry vermouths. Traditionally, the drink uses two types of vermouth to strike this balance, but a combination of three vermouths can provide an even more pleasing result.

Variations

Several historical and modern variations of the Bamboo cocktail exist.

1. Difford’s Classic Recipe: Mix 2 parts fino sherry with 2 parts split vermouths.
2. Stuart’s 1904 Recipe: Combine 2 parts fino sherry with 1 part sweet vermouth.
3. Boothby’s 1908 Recipe: Use equal parts dry vermouth and fino sherry, adding 2 dashes of orange bitters and 2 drops of Angostura bitters.
4. Savoy’s 1930 Recipe: Mix 1½ parts fino sherry with ¾ part vermouth and ¾ part sweet vermouth.
5. Joaquín Simó’s Recipe: Combine equal parts fino sherry and dry vermouth, sweetened with a splash of sugar syrup.
6. With Palo Cortado Sherry: Mix 2 parts Palo Cortado sherry with 1 part dry vermouth.
7. With Triple Sec: Use equal parts fino sherry and dry vermouth, adding a splash of triple sec liqueur.

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